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This Batavia salad with vegetables and mango in a nut-chia dressing is a great starter. Possible vegetable variations leave no room for monotony.

The baked kohlrabi schnitzel is easy to prepare and a healthy substitute for traditional schnitzel.

The vegan oil-free zucchini lasagna with lentils does not require any pasta sheets and can be prepared without much prior knowledge.

Sweet potato gratin with rosemary and soy cream is not only suitable as a main course. It can also be refined by adding suitable spices.

Aquafaba, the cooking liquid from chickpeas, serves as the egg white substitute for these vegan meringues.

This moringa leaf curry with moong dal and cumin stands out due to its special but very healthy ingredients. The spiciness can be easily adjusted.

The combination of goji berries, apples, and carrots make this apple slaw with kale and goji berry dressing a treat you won’t want to miss out on.

This sauerkraut salad with carrots and apples can be served as an appetizer or side. It contains lots of healthy ingredients and is a good source of vitamin C.

The warm lentil salad with fennel, carrot and herbs is rich in fiber and many important minerals and vitamins.

This raw zucchini pizza is not a real pizza. The tomatoes give it its umami taste. Macadamia nuts ensure a good omega-3 ratio.